Banana ripening - effect of temperature of fruit quality

Abstract

Banana ripening temp. ranging from 13.9 to 32.2 degree C (57 to 90 degree F) were examined for their effects on eating quality, rate of colour development, quality of external colour, shelf-life, pulp firmness and wt. loss. Over this range eating quality was not affected by the ripening temp. employed. Skin colour however, was altered at 26.7 degree C (80 degree F) and above. Shelf-life was found to decrease exponentially with increasing temp. Pulp firmness was affected by temp., lower ripening temp. producing firmer fruit. Wt. loss during ripening was found to be independent of temp. provided RH was kept high ( greater than 95%). A table is provided showing the temp. and ripening times necessary to produce fruit of any desired degree of ripeness.